Adana Kebab
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 skewers
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Calories
444 kcal
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Course
Main Course
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Cuisine
Turkish
Adana Kebab
Description
Adana Kebab consists of finely chopped lamb meat combined with tail fat, salt, chili flakes, and optionally red pepper paste for added spice and depth. The ingredients are kneaded until evenly mixed and sticky enough to form around flat skewers. The skewered kebabs are cooked traditionally over charcoal for 15 to 20 minutes to achieve smoky flavor and a slight crust on the surface. Alternatively, cooking on griddle pans or in the oven can be done, adjusting times accordingly.
The chili flakes and red pepper paste provide heat and a characteristic red color, while the tail fat ensures moisture and a tender texture. The shape of the kebab allows even cooking and direct contact with heat, resulting in a well-browned exterior and juicy meat.
These kebabs are often served with flatbreads and accompaniments like grilled vegetables or fresh salads. The recipe notes highlight the importance of keeping hands wet when shaping the meat to prevent sticking and using soaked wooden skewers if not using metal ones. Turning the kebabs regularly ensures even cooking on all sides.
Achieving the right level of stickiness by the mixing technique, called "zırhlama," is essential for the kebabs to hold shape during grilling. The recipe suggests that grilling over charcoal provides authentic flavor but indoor methods are viable alternatives.
Ingredients
- 700 g lamb meat
- 100 g tail fat
- 1 teaspoon salt
- 1 ½ teaspoon chili flakes pul biber
- 1 tablespoon red pepper paste (optional)
Instructions
- To make the kebab mixture, combine the chopped lamb meat with tail fat (or minced lamb), chili flakes, red pepper paste, and salt.
- Mix the ingredients together with your hands until you have an evenly sticky mixture.
- Divide your lamb mixture into four equal parts.
- Wet your hands with water in between handling the minced meat and then mold the meat around the skewer to form a flattened kofte kebab.
- The best way to cook them is on charcoal but you can cook them on a gas BBQ, on a griddle pan, or even in the oven. It takes 15 to 20 minutes on the BBQ, 10 to 12 minutes on the griddle, and 18 to 20 minutes in a 200 °C preheated oven.
- Make sure to turn the kebabs a few times to ensure all the sides are cooked equally.
Notes
- Grilling over charcoal enhances authentic smoky taste but griddles, ovens, or cast-iron skillets also work.
- Wet your hands when shaping meat around skewers to prevent sticking.
- Use soaked wooden skewers or metal skewers as preferred.
- Turn the kebabs multiple times during cooking for even browning.
- The mixing technique "zırhlama" ensures the mixture is sticky enough for good grilling results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4skewers
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 180g | |
| Calories | 444kcal | 22% |
| Carbohydrates | 2g | 1% |
| Protein | 36g | 72% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 128mg | 43% |
| Sodium | 711mg | 30% |
| Potassium | 543mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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